Hi Nancy, since everyone has had their share of cold weather, here’s a quick crock-pot version of vegetable beef soup. I know another member has said she doesn’t have much time for dinner, and I can relate well, so I thought I’d share this time-saving recipe that is very good.

Crock-pot Vegetable Beef Soup

Small roast – arm roast or any roast will do, cut up in small pieces

1 can green beans (do not drain)
1 can corn (do not drain)
1 can peas (do not drain)
1 can Del Monte Italian style stewed tomatoes (I cut them up)

small package of baby carrots
2 bay leaves
2 beef bullion cubes
garlic to taste (I used fresh minced)
salt and pepper to taste

Can add other vegetables if you choose (I added 3 potatoes with skin on).

Add all to Crock-pot and cook on high for 3 hours, then turn to low and continue cooking until baby carrots are tender. I have cooked on low for 8 hours while at work with success as well.

Everyone try to stay warm and thanks to Nancy and all you folks for the terrific recipes!!
Linda in Shaw